Rich dark chocolate, rice flake porridge, gluten free, dairy free, vegan

Quick, simple, delicious and easy on the stomach. Dark chocolate and berry porridge

This recipe is an absolute winter warmer and totally indulgent. I mean dark chocolate for breakfast? Errrr, hello!
Top secret ingredient is the source of the dark chocolate, making it totally delicious and rich.
So, how do you make this badboy you ask? Read below…
Serves 1. Dairy free, gluten free and vegan.
Ingredients 

  • 50g rice flakes
  • 250ml of nut milk (I used almond, but hazelnut or cashew would be equally delicious)
  • Handful of frozen berries
  • Handful of Montezumas dark chocolate… or some other good quality dark chocolate
  • Mixed chopped nuts
  • Date syrup
A Belly Full of Bryony, Dark chocolate rice flake porridge

Divineeee

Method

  1. Place the rice flakes and the almond milk in a bowl and mix together.
  2. Pop your frozen berries in a small pan and heat on a medium heat. Add a little date syrup to sweeten and let the berries soften.
  3. Put in the Microwave for on full power for two minutes.
  4. Once the rice flake and milk porridge is done, take it out of the oven, give a quick stir and leave to stand for a minute. This is important as it thickens as it stands.
  5. Your fruit should be softening now and looking bubbly and warm. Take off the heat.
  6. Take your dark chocolate (in my case, secret ingredients, Montezumas dark chocolate buttons!), and pop them into the porridge. They will melt instantly with the heat of the porridge, giving you a lovely gooey mixture.
  7. Pop on the warm berries, sprinkle over the chopped nuts and squeeze over the date syrup. Bon appetit!
A belly full of Bryony, dark chocolate rice flake porridge, gluten free, vegan

Dark chocolate buttons are my secret ingredient, but really you can use any good quality dark chocolate.

BRYONY HOPKINS, A BELLY FULL OF BRYONY

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We saw in the New Year at Sky Gardens – a day I felt good and it was bloody brilliant.

I’m not sure if it’s too late to say Happy New Year, but seeing as this is my first post of 2018, I feel it’s appropriate to say!
My new year started with a bit of a bump, as all of you who follow me may know I have Crohns Disease, which I write about quite regularly. This little hiccup has really reaffirmed to me that all I ever really want each year is good health. Health to be happy, good health to live my life and good health to enjoy every day to the fullest.
I’m sure many of you fellow Crohnies will relate to knowing that you’re really operating at 50% and so, I have compiled a list of 10 things it’s okay to feel when you’re going through a bad patch with your chronic illness.

  1. It’s okay to stop and admit you feel like s**t
  2. It’s okay to lean on your friends and family
  3. It’s okay not to be strong all the time
  4. It’s okay to cry
  5. It’s okay to be angry
  6. It’s okay to want to talk about it, over and over again
  7. It’s okay to look after yourself and be antisocial
  8. It’s okay to research and understand every single treatment and medication possibility
  9. It’s okay to jump to the worst conclusion and mentally prepare
  10. It’s okay to be frustrated when people don’t understand

 These are some mantras I’ve had to keep reinforcing for myself recently, particularly as my body is fighting so hard; I am sometimes too exhausted to be rational (cue literally tears about everything, putting slippers on wrong way, jumper back to front.. you get the jist!) Although, I think the above could apply to many life situations and I think it’s important to remind each other that we don’t have to have a brave face, everyday.

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31st December 2017. Always sparkles. Always optimistic.

So although 2018 hasn’t started as I wished (sick days, hospital appointments and spending too much time resting), every bump on the road reminds me what to be grateful for and helps me remain positive that the blip will pass – and the year will continue with ease. These mantras help me hold onto the good days – and try to forget the bad days.
It really is true, that the greatest wealth in life is health.
BRYONY HOPKINS, A BELLY FULL OF BRYONY

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A dinner experience like no other, I recently was privileged enough to try the Tasting Menu experience at Pied A Terre. The restaurant has one magical Michelin star and is located in the middle of Soho – right by Goodge Street Station. Scroll down to the photos for a course by course visual feast and read about the experience below…

A light seafood mousse with seafood cracker.

Canapés to start: A light seafood mousse with seafood cracker.

Canapés to start, Bryony Hopkins, A Belly Full Of

Canapés to start, beetroot and celeriac puree.

Asimakis Chaniotis is the man behind the menu and the executive chef of the restaurant, which is owned my restaurateur David Moore, who is regularly, greets and serves guests front of house. I’m not entirely sure where to start with the dining experience, as it was completely overwhelming and delicious.
Pied A Terre is understated from the outside, but was beautifully dressed for the festive season, and the shiny red Michelin placard placed outside. I attended with a fellow journalist and blogger, and we were treated to the 7 (!!) course tasting menu, PLUS 2 rounds of canapes and a palette cleanser. And bread. Wowza, yes.

Bryony Hopkins, A Belly Full Of - Gluten free bread at Pied A Terre

Gorgeous gluten free bread, with greek dipping oil.

The attentive waiters poured us still water, before swiftly bringing these little morsels over to the table. The kitchen was already aware I was gluten and dairy free, and we received these dainty fish mousse canapés and a beetroot and celeriac puree.
In front of us they also placed some delicious gluten free bread, and some dipping oil for me instead of tarragon butter. The oil was deliciously thick, and later when I met Askimakis, he told me it was from his hometown in Greece, located just above Athens. This fact alone shows the love and attention that goes into every ingredient, and its source is particularly important to authentic flavour.

Bryony Hopkins, A Belly Full Of

A palette cleanser before the tasting menu began, a fresh fennel salad.

We were then served a palette cleanser of fennel salad and this was all before course one of the tasting menu had even begun! Treated to seven delicious courses, which you can see below, I was blown away by the sheer quality and attention to detail of the food. Literally – food art! And it tasted pretty good too.

Bryony Hopkins, A Belly Full Of, Pied a Terre

Mylor prawns with dashi (Japanese cooking stock), yozu, soy and wasabi. Yumm!

Bryony Hopkins, A Belly Full Of, Pied a Terre

Poached duck egg yolk with fresh rocket salad and butternut squash.

Bryony Hopkins, A Belly Full Of, Pied a Terre

My favourite course – Octopus with squid ink, sweet pepper puree and spring onions.

Bryony Hopkins, A Belly Full Of, Pied a Terre

Cornish plaice with courgette and baby onions. Simple and delicious.

Bryony Hopkins, A Belly Full Of, Pied a Terre

After all that and this was the main course!! Roasted partridge two ways with red cabbage and cranberry (no bread sauce for me!)

Bryony Hopkins, A Belly Full Of, Pied a Terre

When you can’t have cheese or crackers – what else? Vegetables! With sweet puree.

Bryony Hopkins, A Belly Full Of, Pied a Terre

Palette cleanser before dessert, delicious sweet raspberries with raspberry puree.

Bryony Hopkins, A Belly Full Of, Pied a Terre

And finally – dessert!! Blood orange with mandarin, mango sorbet and a meringue dome. Divine.

Overall, I have to say one of the most impressive elements of our meal was the sommelier – Oliver Christie. He handpicked the wine for each of our courses, and tailored them depending on what dish we had (some of mine which were allergy friendly were different to my pals!) He gave us each one, let us enjoy it, and then came back to tell us more about it. Did you know the signature smell of a Reisling is a sniff of petrol? Or that the Japanese white wine that came with our first course was one of the best I’ve ever tasted? (It was a 2016 Koshu Kayagatake for the wine buffs amongst you – listen to me sounding like I know what I’m talking about!) He presented such information in a fabulously informative way and really made the experience go that one step further. And knew so much about all the wines on a thirty page wine list!! I just about manage to pick a Pinot Grigio from Sainsburys supermarket shelf…
Head chef Askmakis also took us downstairs to the kitchen, which was amazing to see the end of service take place, even if it was just for a second. A dining experience like no other, I would strongly recommend a special dinner at Pied a Terre, particularly the Tasting Menu Experience with wine pairs. It’s not a cheap night – at over £100 a head, but worth it for something really very special.
I would definitely family and friends back to sample the A La Carte.
BRYONY HOPKINS, A BELLY FULL OF BRYONY

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Bryony Hopkins, A Belly Full Of

Eating all the gorgeous food and new beginnings.

A Belly Full of has been considerably quiet the past few months – and a lot has changed for me. My career has changed so dramatically in the past few months, it’s taken me some time to adjust to my new working world. I have had so many people asking me how it’s going, how I came to be a freelance journalist and what my journey has been. I am finally taking the time to sit down and reflect on the past six months, on the platform that sprung me to where I am today.
If you follow me on Instagram and Twitter, you’ll know that by day I am a journalist, working primarily at BBC World News TV. Back in June, I was a full time member of staff at the BBC, working under intense pressure in the newsroom. I loved my job but I lost my mojo for finding a story and so in June, I took the wild jump to a completely different sector. I thought it was what I wanted and so I moved to the third sector to work as a Content Producer.

Bryony Hopkins at Bafta, A Belly Full Of

Back at the BBC and having drinks with lovely colleagues. At BAFTA, Piccadilly.

I spent a mere four months there, before I realised my heart was in journalism. During this time, I was excitingly approached by the Metro to produce original content and foodie pieces for them. (See the Metro tab to read my pieces!) I was SO excited – but utterly terrified about taking the plunge into the freelance world, which was really my only option. Imagine leaving a full time journalism role, to only realise you want to go back to it! I’ve always fantasised about being freelance and finding my own opportunities, balancing multiple projects and sniffing out content and stories that I love. But the prospect was terrifying. Financially terrifying, especially when you’re sub 26 and living in London.
As I became increasingly unhappy in my charity job and craving the fast paced nature of the BBC Newsroom, which I loved, I quit – after just four months. People have asked me how you know when to leave a job so soon. I tell them you just know – something deep inside your gut and heart will tell you. I barely made the decision on my own though, I had SO many pep talks from my friends and family – my Mum used the phrase ‘jump off the bridge!’ too many times for me to count (metaphorically speaking, of course…)
I have been so incredibly lucky that BBC News opened its doors to me as a freelancer (despite leaving a full time role only 4 months ago!) and now I plug any gaps they have in the rota. It still means working weekends and anti-social hours, but having some control over how many days I work is amazing for my health. Although having said that, since making the leap to freelance just four weeks ago, I have worked every single day of the week!!

Bryony Hopkins at Woody Bear London, A Belly Full Of

Still making time to visit amazing places in London. Cocktails on London rooftops at Woody Bear London.

So I’m pretty much working more than I have ever done in my life, but I am so insanely happy to be in a position where I am working in so many different capacities. Don’t get me wrong, this process hasn’t been easy and I am SOOOOOOOOOOO exhausted. But I feel so proud of the decisions I’ve made (does that sound cocky? I hope not!) and really believe everything happens for a reason. I don’t regret leaving a full time role at the BBC and trying a different sector, because I followed my heart at the time. It turned out not to be right, but that turned out to be one of the biggest life lessons I’ve ever experienced.

Bryony Hopkins, A Belly Full Of

Spending a Thursday at the spa. Unreal! Gorgeousness at the Macdonald Berystede Hotel.

I am writing this on a Thursday afternoon, after spending an evening at a beautiful hotel at a press event and spent the morning working by an open fire in the countryside. Is that even real?
So whilst I don’t know what I’m going to be working on into the New Year, I do believe that everything will be okay.
If you’re reading this and wondering how it can be possible to make your dreams a reality and take a gamble, you should know that there is never a good time to take a risk. So don’t let that be your excuse. There are many horrible things in life we don’t have limited control over, like your health, but there are other things you can change if you’re not happy. It’s also okay to make mistakes, and learn from them.
So with that in mind, I’m really excited to add lots more content to A Belly Full Of in the coming weeks and hope you’ll continue to follow me on my journey. I’ve eaten in so many fabulous free-from places recently, made some amazing blogger pals and been to some amazing events.
And I can’t wait to share it all with you.
In the meantime, feel free to have a browse of everything I’ve been working on in my blogging quiet spell here.
BRYONY HOPKINS, A BELLY FULL OF BRYONY

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So I was recently approached by Schwartz to review their ingredient ChatBot. The idea is you type in your ingredients and it generates recipes for you based on what you have in the fridge. I work a lot and sometimes am too exhausted to think about what I want for dinner and was up for giving it a go. At least I’ll learn some new recipes right?
I have to say; I was quite sceptical at first. I have previously used ingredient search websites and they have often given me extremely complicated recipes containing a number of ingredients I don’t have in the cupboard. However, I went into the trial with an open mind and as soon as I typed my first ingredients into the ChatBot on Facebook, I quickly had more faith in the tool; the responses were extremely quick. Here’s my week cooking with the ChatBot…
Monday: So the ingredients I typed in for my first evening cooking with the Schwartz ChatBot were salmon, broccoli, pepper and courgette. I entered the paprika for the spice and it generated over 400 recipes for me! The function to flick through them within Facebook was really effective and I selected the third recipe in the list – salmon skewers with spicy tomato sauce. The ChatBot offered the option to send it to my email, which worked really well and meant I could bookmark the recipe in my emails for later in the evening when I was ready to cook. Recipe I used is here.
The first thing that struck me was that there were obviously other ingredients needed in the recipe aside from those entered. Luckily on the way back from work I went via the supermarket, so could scoop up the extra bits I needed. The recipe was extremely simple and easy to prepare – but did also rely on you having a food processor to make the sauce, which could be problematic. This particular recipe also skipped a fairly important step regarding how you actually cook the skewers (bake/fry/BBQ). As someone who regularly cooks, I made the call to pop them in the oven for 16 minutes and they came out beautifully succulent and tasty. However, if you didn’t have basic culinary knowledge, that would have thrown you a little.

Schwartz Recipe 1.2

The finished product!

I served the salmon skewers with the spicy sauce and they were delicious. I had never created or consumed salmon on skewers before and I really liked the olive oil and parsley coating.  Although I definitely wouldn’t have the tomato sauce again – it came out really warm and liquidy.  However, I did eat the leftover salmon skewers on a bed of spinach for lunch the next day and the salmon was still really tasty cold. The whole process, including prep, took me around 30 minutes. I would definitely cook this again and adapt the recipe for future consumption.
 Wednesday: On this occasion I didn’t have time to go to the supermarket to pick up anything extra for the recipe, so I was purely relying on the recipe and what I had in the cupboards! The ingredients I entered were sausage, peppers, tomatoes and paprika for the spice. Again, it gave me over 100 recipes and this time I had to flick through a few more, to ensure I had the majority of the ingredients. I chose Chorizo and Tomato pasta, after scanning the recipe and my cupboards. I replaced the chorizo with the sausages and luckily, I had the tomato sauce ingredients to hand too. See the recipe I used here.
The recipe was very simple and clear. I added a little garlic to the homemade tomato pasta sauce and I cooked up gluten free pasta to accompany it. Dinner was ready in less than 15 minutes and was very tasty. To be honest, this is the kind of simple dinner I have quite regularly, so I didn’t feel any new dinner inspiration.

Schwartz Recipe 2

Simple sausage pasta with tomato sauce and peppers

Friday: I was particularly tired after this day at work, so I was really looking for something tasty, comforting and quick! I really adore prawns but often cook them in the same way. So to stimulate some new recipe ideas, I kept it simple for the ChatBot and entered prawns, chilli and tomatoes. It gave me over 300 recipes and I went for the third – Thai Prawn Curry. The recipe is here.
I did go to the supermarket to pick up extra ingredients – mainly the Schwartz 7 Thai Spice for the dish. This recipe was extremely simple and took about twenty minutes altogether. I served with fresh lime wedges and coriander on a bed of coconut rice, and thoroughly enjoyed the dish. I put the curry I didn’t eat in the freezer, meaning I now have a delicious meal to defrost when I’m short on time. This was a delicious and quick thai curry – but obviously didn’t beat a recipe created with fresh paste.
Essentially, The Bot is perfect for people on the go and needing recipe inspiration. Sometimes I stare blankly at my fridge ingredients, willing them to do something interesting and different with minimal effort from me when I’m exhausted. The Bot did take all thinking out of the equation, but does require a cupboard full of basic ingredients and some culinary experience.

Schwartz Recipe 3.3

Thai red prawn curry

If you want to check it out, visit Schwartz FB page and type in your ingredients in a Facebook message. The rest is easy!

*This is not a sponsored post. It was a genuine culinary experiment!*

BRYONY HOPKINS, A BELLY FULL OF BRYONY

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